Why not roll the individual lasagna layers instead of stacking them on a flat dish? The traditional dish is given a delightfully pleasant new spin with the help of this recipe.
Not only does this lasagna have an unusual look, but it also has an array of distinctive tastes thanks to the use of Italian sweet sausage, spinach, and a combination of cheeses.
1. Lasagna Roll-Ups with Sausage and Spinach
Store And Savor Your Lasagna Roll-Ups
Proper storage: The best place to store your rolls ups is in the fridge in an airtight container. It’s important to keep the moisture in so the noodles don’t get crunchy and dry.
Can I freeze lasagna roll-ups? Yes. Cover tightly with plastic wrap, then aluminum foil. Your roll-ups will last up to 3 months.
How to reheat: We recommend returning your roll-ups to the oven. Add a little water on top of each roll to infuse some moisture back in. Roughly 15 minutes at 375 degrees should do the trick. (Check around 10 minutes) This is the best way to restore that fresh lasagna experience.
Follow-up with dessert: We have a few recommendations for that very important follow-up meal. Dessert. Yummmmm. We recommend key lime cheesecake, or if you’re into chocolate, how about a double chocolate bundt cake? It’s topped with our famous 3-ingredient chocolate ganache (made without heavy cream!)
INGREDIENTS
- 1x 2x 3x 8 lasagna noodles cooked al-dente
- 1 pound of sweet Italian sausage that has been ground up
- 1 teaspoon of olive or grapeseed oil that is extra virgin.
- 10 ounces of frozen spinach that has been chopped, thawed, and thoroughly drained
- 8 ounces of fat-free ricotta cheese
- a half a cupful of grated Parmesan cheese
- 1 egg salt and fresh pepper
- 32 oz marinara sauce (homemade or jarred)
- 1 cup part-skim mozzarella cheese shredded
INSTRUCTIONS
Prepare the oven by preheating it to 350 degrees.
Spread about one cup of marinara sauce on the bottom of a 9-by-12-inch baking dish.
- Oil should be heated in a skillet with a diameter of 12 inches over medium-high heat. Add sausage and continue cooking until it is no longer pink in the center. Take the pan off the heat, drain the liquid, and let it cool down some.
- In a medium bowl, combine the cooked sausage, spinach, ricotta, Parmesan, and HALF of the mozzarella, egg, salt, and pepper (both black and red, if desired).
- On top of the wax or parchment paper that you’ve placed on the surface, arrange the lasagna noodles. Using paper towels, blot any excess moisture from the noodles if necessary.
- Take a quarter of a cup of the sausage mixture and spread it out over one noodle in an equal layer. Continue in this manner until all of the noodles have been coated. Carefully roll each noodle, then place them with the seam side down in the baking dish.
- Pour the sauce over the noodles into the baking dish using a ladle. The final half cup of mozzarella cheese should be sprinkled over the noodles.
- Cover, then place in the oven for 25 to 30 minutes, or until the cheese has melted.
2. Soup made with butternut squash, Italian sausage, and tortelloni
It’s a fantastic soup with cheese tortelloni, butternut squash, and Italian sausage.
There aren’t enough superlatives to express how fantastic this soup is.
Even though it’s meant to be a starter, you’ll wish it were the main course.
Ingredients
- Butternut Squash, 1; Extra-Virgin Olive Oil, 1 Tablespoon
- There are 2 garlic heads in this sentence.
- Italian Sausage, Hot or Mild, 1 Pound
- a single box (8 Oz. Size) Cheese Half a tsp. of Tortelloni. About a quarter of a teaspoon of dried basil. Ground Oregano
- 1/8 tsp. Thyme, Dried
- 2 cups of chicken broth (homemade preferred) or low-sodium store-bought
- 1 cup of heavy cream 3 cups of baby spinach Salt and pepper to taste
- Parmesan Cheese that was Just Grated Before Serving
Directions
Turn the oven temperature up to 400 degrees Fahrenheit.
Remove the seeds and stringy pulp from a butternut squash by slicing it in half lengthwise. Each squash half should have a little olive oil poured into the hollow. Trim the garlic heads’ tops before slicing them. Stick them in the squash halves, and cut the side down.
In a large-rimmed roasting pan, put the squash and garlic with the sliced sides facing up. Set the pan’s bottom with roughly 2 cups of water. Cook for 60–70 minutes in a preheated oven, or until the squash is easily pierced with a fork. Take the squash out of the oven, remove the garlic heads, and let them cool for a few minutes.
As the squash bakes, brown the sausage and break it up in a big soup pot. Take out and put on a platter.
To start, get some water boiling in a medium saucepan. Tortelloni should be prepared as directed on the box. Transfer to a plate using a slotted spoon.
When the squash has cooled down a little, remove the skin and discard it. Throw some garlic bulbs with their juices in there as well. Put in the chicken stock, herbs, and spices. Tenderize till warm. Use a handheld blender to puree everything to a silky consistency.
Bring to a rolling boil. Cook the spinach for 2 minutes with the lid on. Turn off the heat and stir in the cream, sausage, and tortelloni. Stir it up well. When seasoning, taste first.
Toss with freshly grated Parmesan cheese and serve hot.
3. Italian Sausage and Rice Dish
This dish takes little time at all to prepare and yet tastes like you spent hours on it.
Simply combine the following ingredients in a casserole dish: rice, mushroom soup, tomatoes, bell peppers, onions, and Italian sausage.
You can have everything ready to go in the oven in about 10 minutes.
For a quick and simple meal, try baking everything in one pan. This Dump-and-Bake Italian Sausage Recipe with Rice just requires ten minutes of prep time, including whisking together the basic ingredients.
Here’s a treat for those of you who are always on the lookout for quick and simple weekday meals.
With this easy-to-follow Italian sausage recipe, I want to alleviate the hustle and inconvenience of mealtime.
RECIPE:
Start by blending the “sauce,” or the liquid component of your casserole. The only ingredients here are water and cream of mushroom soup concentrate (I like Campbell’s Healthy Request).
Add the cooked Italian-style smoked chicken sausage, diced tomatoes, diced bell pepper, diced onion, uncooked white rice, and a pinch of salt and pepper to the sauce and stir to combine.
It may seem like a lot of liquid, but as the casserole bakes, the rice will absorb the liquid, turning the dish into a creamy risotto-like consistency.
The Italian sausage should be added to the casserole halfway through the cooking time. It didn’t take long to reheat the chicken sausage because it was already cooked.
Equally well would be the use of raw Italian sausage. To ensure it’s fully cooked by the time the rice is ready, add it to the dish with the rest of the ingredients right away. Also, remember that some of the sausage greases will be left in the dish, so raw Italian turkey sausage may be a better choice if you’re looking for a lighter option.
In about an hour and a half, you can enjoy a delicious Italian sausage dish accompanied by crisp vegetables and tender rice.
In other words, it’s the Italian Sausage Risotto that your busy mom never bothered to make, and it’s the key to your hectic weeknight schedule. Have fun, pals!
Ingredients
1 (10.5 oz.) can of condensed cream of mushroom soup; 3/4 cup water, NOT diluted
1 cup of long-grain white rice, uncooked 14.5 ounces of diced tomatoes seasoned with basil, garlic, and oregano 1 cup of diced sweet bell peppers, any color
For this recipe I used Aidell’s Italian Style Smoked Chicken Sausage*, 1 sweet onion, diced, 12 ounces of thoroughly cooked Italian sausage, cut into rounds, salt, and pepper.
Instructions
- Turn oven temperature up to 375 degrees F. Lightly coat a 3-quart baking dish with cooking spray.
Prepare the meal as usual, then stir in some cream of mushroom soup and water. Blend everything together with vigorous whisking.
Mix in the raw rice, tomatoes, bell pepper, and onion. Add half a teaspoon of salt and a quarter of a teaspoon of pepper. Mix it up once again.
Wrap everything in foil and put it in the oven for 30 minutes. Take it out of the oven and mix in the sausage. Cover and return to oven for another 30 minutes of baking. - Inspect the rice for doneness and give the dish a toss. In the event that the rice is still somewhat firm after 15 minutes of baking, cover the dish and return it to the oven.
4. Homemade Calzones with Italian Sausage and Mozzarella
Fillings of Italian sausage, mozzarella, and marinara sauce are baked inside buttery, flaky pastries. There must be folklore about these Italian turnovers.
In addition, you may certainly whip some up in your own kitchen. You’ll have to make the pastry dough from scratch, but it’s a) well worth the effort and b) less complicated than you may imagine.
My elder two sons will be participating in the swim team for the first time this summer, and they will be attending for eight weeks. They had previously participated in swimming classes and spent as much time as possible in the water, but competitive swimming is a new pursuit for them. When I signed them up, I felt bad about the endless laps they would have to do. The kids love to swim, and I felt we would all benefit from daily adventures because of the challenges they provide.
Fillings of Italian sausage, mozzarella, and marinara sauce are baked inside buttery, flaky pastries. There must be folklore about these Italian turnovers.
In addition, you may certainly whip some up in your own kitchen. You’ll have to make the pastry dough from scratch, but it’s a) well worth the effort and b) less complicated than you may imagine.
My elder two sons will be participating in the swim team for the first time this summer, and they will be attending for eight weeks. They had previously participated in swimming classes and spent as much time as possible in the water, but competitive swimming is a new pursuit for them. When I signed them up, I felt bad about the endless laps they would have to do. The kids love to swim, and I felt we would all benefit from daily adventures because of the challenges they provide.
INGREDIENTS
FILLING
Sliced sweet Italian sausage, 3/4 pound (I used three Johnsonville links with casing removed)
Marinara sauce from a jar, half a cup (reserve extra marinara for dipping)
Shredded Mozzarella Cheese, One Cup
IF YOU’VE GOT THE CASH
- Water, around room temperature, one cup’s worth
- Active dry yeast, 1 package (about 2 1/4 teaspoons).
- Half a teaspoon of salt, one of sugar
- 2 tbsp of oil from a vegetable source
- anywhere from two and a half to three cups of flour
- Mix one egg with one tablespoon of water (egg wash)
- Shredded Parmesan Cheese, 2 Tablespoons (the kind you shake is ok)
INSTRUCTIONS
STUFFING PURPOSE
Sausage may be cooked completely by browning it in a medium skillet over high heat. Remove any extra oil. Add marinara and mix well. Stop cooking and put it away.
IF YOU’VE GOT THE CASH
- Let the yeast activate in the warm water for a few minutes before adding it to the bowl of an electric mixer fitted with the dough hook attachment.
- To it, we’ll be adding salt, sugar, and oil, which will be mixed in at a low pace. Speed up to medium and add 2 1/2 cups of flour gradually.
- When the dough comes away from the edges of the bowl and is no longer sticky, it is ready. Up to 1/2 cup, extra flour may be added.
- For the next five minutes, knead the dough using the dough hook. It won’t take long for a ball of dough to develop on the hook. Knead the dough by hand on a floured surface for a few minutes if you don’t have a mixer with a dough hook attachment.
- Take the dough off the hook and roll it out on a floured board until it’s about 1/2 inch thick. Make six rounds in the dough, using a biscuit cutter or the rim of a glass 3 inches in diameter.
- Use as much flour as necessary to prevent the dough from sticking as you roll out each circle to a diameter of approximately 8 inches.
- Cut the dough circles in half and spread the prepared sausage filling on one side of each. Mozzarella cheese goes well on top of the sausage stuffing. Put the filling in one half of the dough and fold the other half over it, sealing it with a pinch. To make a “scalloped” edge, I prefer to utilize the fork’s tines or the spoon’s rim.
- Move them from the counter to a baking sheet coated with a Silpat or parchment paper.
- While the oven preheats to 400 degrees, cover the uncooked calzones with a clean kitchen towel and allow them to rise.
- Sprinkle each calzone with parmesan and brush with egg wash just before putting them in the oven.
- Put in the oven and bake for 12 to 14 minutes. Calzones are done when the tops are a golden brown color.
- WARM marinara sauce is recommended.
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